Beef Stir-fry with Oyster Sauce

Servings: 4 | Prep time: 15 mins | Cook time: 15 mins | Total: 45 mins including marination

A recipe for Chinese beef stir-fry served with rice where the beef gains a strong flavour from marination for 10 minutes and along with the rice is accompanied with dark green vegetables, mushrooms and cashews.


  • For marinate: 1.5 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tbsp cornflour
  • For stir-fry: 400g rump steak, thinly sliced into 5cm long strips
  • 1.5 tbsp peanut oil
  • 1 tsp sesame oil
  • 120g spinach leaves
  • 6 spring onions, chopped coarsely
  • 100g mushroom cups, sliced
  • 1/2 tbsp cornflour
  • 75g roasted cashews
  • 1 and 1/2 cups short or medium grain rice


  1. For marinate: Mix soy sauce, oyster sauce, sugar and 1 tablespoon cornflour in a bowl. Add beef, mix and let sit for 10 minutes.
  2. For stir-fry: To cook the rice, rinse rice until water runs clear. Then heat rice in a saucepan with 1 and 3/4 cups of water over a high heat until boiling, then stir rice and turn heat down to low, put lid on and cook for 15 minutes. Let rice sit for 5 minutes.
  3. Heat peanut oil and sesame oil in a wok, then add marinated beef and cook for 2 minutes.
  4. Add spinach leaves and spring onion and cook, stirring for 1 minute. Add mushrooms and cook, stirring for a further 2 minutes.
  5. Mix 1/2 tablespoon cornflour with 3/4 cup of warm water, then add to the wok and bring wok to boil, add cashews and cook, stirring for 2 minutes.
  6. Serve beef stir-fry with rice.